This mint chocolate chip ice cream recipe is one of my all-time favorite desserts. I have always loved anything with mint. It is rich and creamy and making your own ice cream at home is so much better for you than the junk at the grocery store. Plus, I think it tastes about 1,000 times better! Once you have a good basic ice cream recipe, you really can create any flavor combination you want. Here is my version of this classic. I am offering a dairy and non-dairy version, both of which are delicious! The ice cream base is based on my recipe for kefir ice cream, which is just a good all-round ice cream recipe. For an extra special treat, you could top your mint chocolate chip ice cream with homemade magic shell (and get some coconut oil goodness). 
Mint Chocolate Chip Ice Cream (Dairy and Non-Dairy Versions)
Ingredients
1 quart of heavy cream, kefir cream, coconut cream, or coconut milk
8 pastured egg yolks (since they are raw, make sure they come from a source you trust)
1/2 cup of granulated sugar of your choice (whiz in your food processor to make it super fine)
1 tbsp. vanilla extract
1 tbsp. peppermint extract (I like it really minty — adjust to your own tastes)
1/4 tsp. sea salt (I like this super fine Himalayan sea salt)
1 cup high-quality dark chocolate, chopped (I like this dark chocolate)
1/2 cup fresh mint leaves, chopped very fine (optional)
Instructions
1. In a large bowl, beat the eggs on medium-low speed until creamy. I use my hand-held mixer, but you could also use a blender.
2. To the eggs, add the sugar, vanilla, peppermint, and salt. Beat the mixture on low until the sugar has dissolved.
3. Pour the heavy cream or coconut milk into the egg mixture and mix on low until combined and smooth.
4. Chill the mixture in the fridge for a minimum of 4 hours, or overnight. You want the mixture to be really cold when you pour it into your ice cream maker.
5. Once chilled, pour the creamy mix into your ice cream maker. Follow your manufacturer’s instructions for churning. If you don’t have an ice cream maker, pour the mixture into a shallow freezer-safe dish and stick in the freezer. After 45-60 minutes, check it and you should notice that the edges have started to freeze. Stir the mixture well, making sure to break up any clumps. When smooth, return to the freezer. Check again in 30-45 minutes and repeat. Keep doing this until the ice cream reaches the consistency you like. Thanks David Lebovitz for teaching me this technique a long time ago!
6. If you’re using an ice cream maker, when the ice cream is about halfway frozen, sprinkle the chopped mint leaves and the chocolate into the bowl and let them churn down into the ice cream. If you’re doing it the Lebovitz way, you can add the leaves after the first or second freeze.
7. When the ice cream is done, pour into a shallow dish and freeze for several hours before serving. If the ice cream sets up too firm, then let it sit out for 5-10 minutes and it will soften. The flavor will be much better after it has warmed up a little.
This post is part of Fat Tuesday |
Delicious Obsessions was founded by Jessica Espinoza in 2010. Jessica is passionate about real food, natural living, and more. She helps people see how to eat nourishing food, without breaking the bank. Her motto is "baby steps" -- making small, lasting changes, one at a time, is the best way to ensure long-term success. This website contains "affiliate links" where appropriate, on which, I may earn a small commission or referral fee on your purchase. This has no effect on your price. The monies earned help maintain and support this website's hosting, maintenance, and the development of free content. The content shared on this site is for informational and educational purposes only. Statements/products discussed have not been evaluated by the Food and Drug Administration (FDA) and are not intended to diagnose, cure, treat, or prevent any disease or illness. Please consult your own health care practitioner before making changes to your current diet or before beginning any herbal or vitamin supplement regimen or exercise program.
This looks delicious. Have you tried adding chlorella – I use about 10 tiny tablets buzzed in my high-speed blender – to give your ice cream a greenish tinge without affecting that yummy mint the flavor?
Hi Gopika – Thanks for stopping by! No, I haven’t tried that, but I will keep that in mind when I make some next! Fun!!
Nice idea!
I’ve used liquid chlorophyll to naturally dye sugar cookies to great success. I bet spirulina would work too! Can’t wait to try this recipe!!!
I’ve yet to try egg in ice cream, but keep meaning to. This looks so luxurious!
I could be challenging finding dairy free ice cream recipes. Thank you for posting both versions.
Enjoy!
Hi there. The current Food on Friday on Carole’s Chatter is collecting links to posts about ice cream and sorbets – or anything similar like gelato. I do hope you link this in. This is the link . Please do check out some of the other links – there are a lot of good ones already. Have a great week.
Hi Carole – Thanks for the invite!
you don’t mention in recipe for mint chocolate chip ice cream when to add the chocolate?
Hi Jane – Thanks for pointing that out! I will make sure to add it!
I like to heat up the milk (usually coconut or almond) just so it gets hot but not boiling. Then I temper the egg yolks with a ladle full of the hot milk. I combine everything, let cool at room temperature, and then chill before adding to ice cream maker. It is pure, wonderful custard!!
Tara – Sounds delish! If you’re using store-bought eggs, I would definitely do it this way. I use pastured eggs from people I trust, so I don’t have an reservations about eating them raw. Frozen custard sounds wonderful though!
Thanks, Jessica. I only buy farm-raised eggs as well. I just noticed that the heating of all the ingredients makes the cream more like custard. Either way, it’s so amazing to make homemade ice cream with whatever you like! Nothing can compare.
I totally agree! It’s my favorite dessert!